This lobster mushroom recipe is rich, decadent and easy to make! Lobster mushroom pasta is ready in less than 30 minutes and is a great option for vegetarians that everyone will love. Perfect for a family dinner or date night! Topped with a pasta cream sauce with garlic and Parmesan making this well balanced dish oh-so delicious.
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If you are a seasoned lobster mushroom vet or new to this delicious mushrooms, this lobster mushroom recipe is going to change your life! This lobster mushrooms paste in a creamy garlic parmesan cream sauce (fettuccine alfredo) is decadent and delicious. Perfect for a family dinner or romantic date night!
It is also vegetarian but your meat-eating friends will also love. And speaking of amazing mushroom recipes, be sure to check out these Lion Mane Mushroom Recipe (Crab Cakes)!
Fresh lobster mushrooms have a sturdy meaty texture and taste absolutely delicious. While some people wonder if they actually taste like lobster, their namesake is due to the vibrant orange color and the visual appearance of lobster.
A more rare version is the white lobster mushroom which is said to have an even more delicate flavor (I myself have not tried this special variation).
If you are looking for other lobster mushrooms recipes, this fungi is super versatile, from sautéed lobster mushrooms to lobster mushroom bisque to lobster mushroom roll – the sky is the limit! One of my favorites is sautéed lobster mushrooms topped with the decadent Lobster Ravioli Sauce.
Lobster mushrooms are one of the most unique culinary mushrooms you can forage. With their brilliant red color and subtle seafood flavor, they make a delicious addition to pastas, risottos, soups and more. But to truly unlock the potential of lobster mushrooms, you need to know how to properly identify, harvest, clean, and cook them.
In this complete guide, we’ll walk through everything you need to know about making lobster mushrooms, from foraging tips to storage methods and cooking techniques. With the right skills, you can elevate your home cooking with these spectacular fungi So let’s get started!
What Exactly Are Lobster Mushrooms?
First, a quick biology lesson Lobster mushrooms form when a parasitic fungus called Hypomyces lactifluorum infects certain species of Russula or Lactarius mushrooms This parasite causes dramatic changes in the mushroom’s appearance and flavor.
The normally reddish or white mushroom flesh transforms into a fiery orange-red interior. This vibrant coloration is where the name “lobster mushroom” comes from – the insides resemble the hue of a cooked lobster.
The parasite also gives the mushroom a slightly sweet, seafood-like aroma and taste. So while they look like shellfish, lobster mushrooms are 100% fungi, not aquatic animals.
When and Where to Find Lobster Mushrooms
Lobster mushrooms grow during summer and fall across North America, especially in the Pacific Northwest and Midwest. They prefer coniferous or mixed woodland areas.
Look for them on the forest floor near pine, birch, oak, and aspen trees. Shady, moist spots with plenty of leaf litter are prime habitat.
Timing varies by region, but generally lobsters start fruiting in mid to late summer. They continue popping up through early winter. Peak season is August-October in most areas.
Patience and persistence while hiking may reward you with a flash of red on the ground – your first glimpse of lobsters!
Identifying Lobster Mushrooms in the Wild
With their brilliant vermilion color, lobster mushrooms really stand out. But make sure to confirm identification, as some toxic mushrooms can look similar. Here are the key features to look for:
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Vibrant red-orange color – Ranges from bright cherry red to deeper orangey-red
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Dense, firm texture – Should feel solid when gently squeezed, not soft or hollow
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Smooth, slippery exterior – The outer skin looks moist and slightly slimy when wet
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Thick, stubby stem – Usually the same color as the cap and quite short
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Vase, rosette or irregularly lobed shape – Caps can be cup-like, round, or wavy
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Mild seafood aroma – Take a whiff – should smell slightly fishy
Any mushroom matching this description is safe to harvest. Avoid gilled mushrooms, which are not lobster mushrooms.
Harvesting Perfect Lobster Mushrooms
When you find prime lobster mushrooms, follow these tips to pick the best ones:
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Select mushrooms that feel heavy and firm, not lightweight or squishy
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Opt for mushrooms with vibrant, bright colors. Dull brown ones are past prime.
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Look for medium or large mushrooms, around 2-6 inches wide. Tiny ones won’t yield much.
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Avoid mushrooms with any mold, brown spots or black ooze, indicating rot.
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Bring a soft brush and basket to gently clean mushrooms while foraging.
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Use a knife to slice mushrooms off cleanly at the base rather than pulling.
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Only harvest about 25% of mushrooms in one area. Leave the rest to spore!
How to Clean and Store Lobster Mushrooms
Preparing lobsters starts with a thorough cleaning:
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Rinse briefly or brush off any dirt or debris. Avoid soaking them.
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Trim off the bottom 1-2 inches of stem, which can hide bugs and grit.
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Slice larger mushrooms vertically and scoop out any slimy parts inside.
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Pat very dry after rinsing – you don’t want soggy mushrooms!
Next, store cleaned lobsters in a paper or cloth bag in the fridge. Add a dry paper towel to absorb excess moisture. Avoid plastic bags, which trap condensation.
With ideal storage, fresh lobsters should keep 5-7 days. Some surface browning is normal – it won’t affect flavor.
Prepping Lobster Mushrooms for Cooking
Prepping lobsters for cooking takes just 3 simple steps:
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Trim any remaining tough stem ends or damaged spots with a sharp knife.
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Slice, tear, or chop the mushrooms into bite-sized pieces. They’re quite firm.
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Give them one final rinse or wipe to remove any lingering dirt or debris.
And that’s it – your lobster mushrooms are ready for the pan! The prep takes less than 10 minutes, even for pounds of mushrooms.
Best Cooking Methods for Lobster Mushrooms
The dense texture of lobster mushrooms means they take well to almost any cooking method. Try:
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Sautéing – Fry sliced mushrooms in butter or oil over medium-high heat until browned.
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Roasting – Toss chopped mushrooms with oil and roast at 400°F until crispy.
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Grilling – Skewer whole caps and grill over a hot fire for delicious char.
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Broiling – Place lobster pieces on a baking sheet and broil 3-5 minutes.
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Braising – Simmer chunks in broth, wine or sauce until very tender.
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Steaming – Add whole caps to a steamer for 5-10 minutes to gently cook.
Experiment with different techniques to find your favorite way to cook these beauties!
Seasoning and Flavoring Lobster Mushrooms
While lobster mushrooms have a naturally sweet, briny flavor, they also pair well with all kinds of seasonings:
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Fresh herbs – thyme, rosemary, tarragon, parsley
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Spices and chiles – paprika, cumin, cayenne, chipotle
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Aromatics – garlic, shallots, leeks, onions
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Citrus – lemon, lime, orange zest
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Soy sauce, fish sauce, oyster sauce
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Wine, sherry, Madeira, marsala
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Butter, olive oil, toasted sesame oil
Get creative with global flavors! The seafood notes in lobster mushrooms can handle bold spices.
Simple Side Dishes with Lobster Mushrooms
Looking for easy ways to enjoy lobsters as a side? Try these tasty recipes:
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Sautéed Lobsters – Cook in butter with shallots, thyme and Madeira. Finish with lemon.
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Crispy Roasted Lobsters – Toss in oil, cumin and paprika. Roast at 400°F until browned.
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Garlic Lemon Lobsters – Steam or sauté, then toss with garlic butter, lemon zest and parsley.
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Lobster Mushroom Fries – Coat in egg and breadcrumbs. Fry until crispy and golden.
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Lobster Chips – Thinly slice, brush with oil and bake at 300°F until crisp. Top with parmesan.
Incorporating Lobster Mushrooms into Main Dishes
Beyond sides, lobster mushrooms excel when added to main courses. Their substantial texture stands up well to proteins and sauces. Try adding them to:
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Pastas – Fold into pappardelle with wild mushrooms and thyme.
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Risottos – Mix into risotto with lemon, parsley and parmesan.
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Frittatas – Add sliced lobsters into egg frittata with greens.
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Soups – Simmer chunks in mushroom or seafood soups.
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Stir fries – Toss briefly with veggies and protein in a hot wok.
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Vegan dishes – Use chunks to replace meat in vegan recipes.
Just remember not to overcook lobster mushrooms, since they can become slimy. Sauté briefly or add towards the end of cooking.
Storing and Freezing Leftover Lobster Mushrooms
Have leftover cooked lobsters? Here are some storage tips:
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Eat within 2 days and reheat thoroughly before consuming.
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Store in an airtight container in the fridge.
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Frozen cooked lobsters will keep 6 months.
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To freeze, first cook in butter with salt, let cool, and seal in bags.
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Frozen uncooked mushrooms will last about 1 year. Clean and slice them before freezing raw.
With proper identification, harvesting, cleaning, storage, and cooking, you can master the art of making lobster mushrooms. Now get out there, forage some of these beauties, and start adding their wonderfully unique flavor to your favorite dishes. Just remember to leave some to spore so more of these spectacular fungi can fruit in the future!
Why this recipe works
- This amazing lobster mushroom recipe is ready in less than 30 minutes!
- Great vegetarian option that everyone will love. Perfect for a family dinner or date night.
- Once your have your lobster mushrooms in hand, you only need a few easy pantry ingredients to make the perfect meal.
- Lobster Mushrooms: I recommend fresh lobster mushrooms for this recipe. Depending on your location, the best way to find them is at your local farmers market during lobster mushroom season (approx. late-July through October). You can also purchase dried lobster mushrooms as an alternative to fresh, but you must rehydrate them (see recipe notes).
- Fettuccini Pasta: You can use fettuccini pasta or any pasta of choice such as angel hair, spaghetti, rotini, bow tie, farfalle or any other pasta shape you prefer. Be sure to adjust cook time on your pasta depending on the shape.
Where to Find Lobster Mushrooms
To find wild lobster mushrooms, you need to find places where Russula or Lactarius mushrooms grow. In the Midwest, lobsters grow in mixed woods. A good trick is to look for large, white mushrooms like Russula brevipes and Lactarius piperatus since they make the best host mushrooms.
In Northern Minnesota, I find them in mixed woods with birch, aspen and red pine. In Southern Minnesota they like mixed hardwood and oak forests.
In the Midwest, lobster fungi season will start around mid summer (late July-August) and can go through September. In the Pacific Northwest where they may grow with Ponderosa pine, the season will go longer into November. Theyre sold commercially in the fall.
The most delicious lobster mushroom recipe I’ve ever eaten in my life!
FAQ
What’s the best way to cook lobster mushrooms?
Keep it simple. Pan-frying or sautéing is perfect for this dense mushroom, and the larger specimens benefit from moist cooking methods. The bright orange-red color of the mushroom leaches out as it cooks, leaving a colorful juice in the pan. In fact, lobster mushrooms can be used to dye wool, fabric, or paper.
How do you clean and eat lobster mushrooms?
Cleaning Lobster Mushrooms Lobsters can be vase shaped, filled with small creatures, dirt and rainwater. When picking, trim the dirty ends from the lobsters, use a dry brush to clean, then carve out the middle and any soft tissue using your knife. At home, wash the mushrooms with cold water, then dry on towels.
What mushrooms turn into lobster mushrooms?
Lobster mushrooms are actually two different fungi, one parasitizing the other. Hypomyces lactifluorum is a parasite that grows as the signature orange skin on two otherwise inedible species, Lactarius piperatus and Russula brevipes, rendering them delicious.
Are lobster mushrooms good for you?
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Rich in B Vitamins:Lobster mushrooms, like other wild mushrooms, are a good source of B vitamins, particularly niacin (B3), riboflavin (B2), and pantothenic acid (B5), which support nerve health, immune function, and energy production.
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Fiber and Digestion:They are high in fiber, which promotes digestive health and can help relieve constipation.
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Minerals:Lobster mushrooms contain copper, which is important for red blood cell production and iron absorption, as well as potassium and zinc, which play various roles in the body.
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Antioxidants:They contain antioxidants that help protect cells from damage caused by free radicals and oxidative stress.
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Protein Source:Lobster mushrooms are a good source of plant-based protein, making them a suitable option for vegetarians and vegans.
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Immune Support:Some compounds in mushrooms, including lobster mushrooms, like beta-glucans and polysaccharides, are thought to support immune function.
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Low in Fat:They are low in both saturated and unsaturated fats.
How to cook lobster mushrooms?
Perhaps the best way of going about doing so is to sauté the lobster mushrooms. The process of doing so depends on exactly what kind of recipe you’re following and what kind of ingredients are being used. That said, make sure to do some research of your own regarding the matter to get the best meal possible.
What is the cooking time for sautéed lobster mushrooms?
For a simple sauté, heat some oil or butter in a pan over medium heat. Add the mushrooms and cook for approximately 5-7 minutes, or until they’re tender and slightly golden.
What should you add to the lobster mushrooms?
A parmesan cream sauce studded with freshly minced garlic and chopped parsley deliciously coats fettuccine noodles and those freshly cooked shrooms. Start by sautéing freshly sliced lobster mushrooms in butter and olive oil. Cook lobster mushrooms until they’re fully cooked and crisp on the edges.
How do you make lobster mushrooms Shine?
To let the lobster mushrooms shine, use ingredients like bell peppers, baby corn, and garlic. These not only add a burst of color but perfectly complement the mushrooms’ unique taste. When these ingredients come together, the result is nothing short of spectacular.
Are lobster mushrooms good for cooking?
In fact, lobster mushrooms are some of the best for drying and powdering. Lobster mushroom powder is good for up to a year, and you can add it as a flavoring to soups, stews, sauces, and many other recipes. The lobster mushroom flavor is stronger after the mushrooms have been dried.
What is a lobster mushroom?
Lobsters are an interesting type of mushroom. They actually start out as a white mushroom, usually a russala or a lactarius mushroom, that becomes parasitized by a red fungus known as Hypomyces lactifluorum. What’s most interesting is that the fungus actually improves the taste and texture of the original mushroom.